The American diet is
doing more harm to its citizens than almost any other environmental or
behavioral factor; overindulgence in foods high in sugar, salt and fat is
sickening and killing more people than infectious diseases, alcohol/drug abuse,
or firearms.
Maria Abaca discusses
new research indicating that the reduction of sodium coupled with an increase
in potassium could significantly reduce blood pressure, thereby reducing the
risk of heart attack and stroke.
Although most of the recent dietary news has been about the
devastating health effects from the overconsumption of sugary sodas, we can’t
ignore our sodium intake, which is significantly higher than the recommended
daily amount, and can lead to just as many disastrous health problems later on.[1]
A recent study indicates that lowering dietary salt intake
while increasing potassium intake (in the form of fruits and vegetables) could
lead to a longer, healthier life. The
study, which was published in the medical journal Hypertension, analyzed data
from numerous international sources relating to the effects of sodium and
potassium on blood pressure. The
researchers found that even moderate reduction in sodium for one month lowered
systolic pressure, and blood pressure in people with hypertension was also
significantly reduced, but the numbers were even more impressive when the salt
reduction was combined with increased potassium intake.
It is estimated that more than 2 million deaths worldwide
could be prevented by the reduction of salt in the diet. Roughly 67 million adults suffer from high
blood pressure in the United States.
According to the Center for Disease Control and Prevention, roughly 70
percent of people who suffer from their first heart attack also have high blood
pressure, as do 74 percent of people with chronic heart failure and 77 percent
of people who suffer from their first stroke.
The federally recommended daily sodium intake is 2,300
milligrams, about 1,200 less than what the average American consumes. However, the American Heart Association now
recommends only 1,500 mg per day.
Sodium reduction is
difficult in our society, where processed foods and takeout restaurant fare
make up a high proportion of the standard American diet. In fact, the only way to gauge salt intake
with any accuracy is to prepare all meals and snacks by hand from scratch. It may be difficult to reduce the salt
content in foods so drastically at first since many of us have grown up
consuming meals and snack foods with extremely high amounts of salt, but as the
taste receptors grow accustomed to the adjustment, the desire for salt will
decrease.
Hopefully, the demand for low-sodium products will cause
processed foods industries to yield, and cut back on the amount of salt in
their products. Already, the food
companies in the United Kingdom are reducing salt levels in the foods
distributed throughout the Great Britain.
According to study author Graham MacGregor, if companies in the United
States want to follow suit, it could be beneficial for everyone. “People who
eat less salt will live longer so the food companies will be able to make more
money.”
[1]
Hellmich, Nanci: Cut Salt, Add Potassium, Live Longer, Researchers Say USA
Today 4/4/2013 http://www.usatoday.com/story/news/nation/2013/04/04/salt-blood-pressure/2053687/
